Herb Ring Loaf
|Warm water||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|Rye flour||300 Gram (2 Cups)|
|All purpose flour||300 Gram (2 Cups)|
|Butter||50 Gram (4 Tablespoon)|
|Chopped mixed herbs||1 Tablespoon|
|Chopped parsley||4 Tablespoon|
|Water||1 Cup (16 tbs)|
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put rye flour, all-purpose flour and salt into a large bowl.
Melt butter; cool slightly.
Stir butter, herbs and parsley into yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 30 minutes.
Grease a baking sheet.
Shape risen dough into a round flat loaf.
Make a hole in the center of the loaf with a wooden spoon; rotate spoon to make hole larger until you have a ring.
Place on greased baking sheet.
Cover and let stand in a warm place 30 minutes.
Preheat oven to 425°F (220°C).
Brush loaf with water; sprinkle with a little additional flour.
Make small slashes in top of loaf with a knife.
Bake 30 minutes or until loaf sounds hollow when tapped on underside.